Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Makes 6 to 8 servings

From the kitchen of, Genêt Hogan, Woodstock, GA,


"These combine all-American flair with the deeply traditional flavors of South Louisiana."

How to Make It

Whisk together corn muffin mix, cold beer, egg, Creole seasoning, and garlic powder in a medium bowl. Cut sausage into 1-inch slices. Dip sausages in batter, coating well. Pour vegetable oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 340°. Fry sausages, in batches, 2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with Creole mustard.

Ratings & Reviews

SissysCookin's Review

February 15, 2014
Every single ingredient sounds PERFECT. This is a must make!